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Chicory boats with sweet mustard-balsamic sauce

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Ingredients for 2 servings:

  • 2 tbsp mustard
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper
  • possibly sugar
  • 10 chicory leaves
  • e.g. lemon(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

In a small bowl, whisk together the oil, mustard, balsamic vinegar, honey, salt, and pepper until smooth and creamy. Sweeten to taste with a little more sugar, if desired. Wash the chicory leaves and arrange them on a plate in the shape of a flower. Perhaps place a lemon slice in the center for decoration and to help hold the sauce in place. Spoon the mustard sauce into the chicory boats using a teaspoon. Refrigerate for at least 1 hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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